Beef, Breakfast, Eggs, Food, Recipes

Southwestern Frittata

We are in the middle of packing up and moving.  Not out of Chico, just across town; but holy cow it’s a lot of work.  I’ve been trying not to buy a lot of food this week and just eat what we have so that I don’t have to pack and move an entire fridge of food and this morning we were down to the bare bones but somehow I made a breakfast worth sharing with all of you!!

I hope you enjoy!

Southwestern Frittata

1tablespoon coconut oil

1/4 cup yellow onion, finely diced

1 small jalapeno, seeds removed and minced

2 garlic cloves, minced

1 cup sweet potato, peeled and grated

1 pound grass fed ground beef (check out the grass fed beef from Tropical Traditions, just tried it for the first time and YUM!!)

1 tablespoons chili powder

1 teaspoon ground cumin

1/2 cup salsa verde (I used Trader Joe’s Salsa Verde)

12 eggs

Sea Salt to taste

Preheat oven to 350. In a large saute pan, saute the onions and minced jalapeno in the coconut oil over medium heat until the onions are translucent.  Add the ground beef and cook just until it starts to brown and add the grated sweet potato and garlic.  Cook until the beef is completely browned and the sweet potato is soft.  Add the chili powder, cumin, and salsa, stir and cook until heated through.  Taste and season with a little sea salt if desired.  Transfer the meat mixture to a 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.  Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.


Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Can’t wait to try this ! Looks absolutely yummy …. best wishes on the move !

  2. Looks so yummy!! TFS

  3. Looks delic… I know what I am making for dinner!!

  4. Dinah Sutton says:

    This looks sooooo good…thanks for the recipe

  5. This looks yummy! 12 eggs seems like a lot, but perhaps this will last us a couple of days. =)

  6. Stephanie says:

    Having moved so many times in the last few years I feel for you! And I don’t have kids even. Best of luck in your new home and thanks for the recipe. I gotta try cooking a fritata!

  7. This was awesome! From a guy who doesn’t like to eat frittata’s very often, this was delicious!

  8. Looks yummy! I love frittatas. Good luck with the move!

  9. Just read this yesterday and had to make it for breakfast this morning. If something has “Southwestern” in the name I am pretty much always on board. 🙂 I used some leftover pulled pork from our dinner last night instead of ground beef. In the oven now, I hope mine tastes as good as yours looks!

  10. Alicia Johnson says:

    I really want to make this but don’t have access to salsa verde. Is there anything that would make a great substitute?

    1. HI Alicia, I would think any of your favorite salsas could be a great substitute and/or perhaps some diced green chiles? Mmmmm Enjoy!

      1. AddieMay says:

        salsa verde is super easy to make…try making it if you have access to tomatillos, cilantro, garlic, onions, and some peppers if you want it spicy!! i would assume if you didn’t have access to salsa verde to begin with you probably don’t have these ingredients anywhere nearby…BEST OF LUCK!!

    2. Alicia, I just used red Muir Glen salsa and it tastes great.

  11. Making this tonight to reheat this week. Good luck with the move Sarah! You are definitely do a lot right now! Remember to breath.

  12. Yum! How long could this be kept refrigerated (i.e. prep for the week and enjoy for breakfasts on the go?).

    1. Hi Rhea, Gosh, I’m not sure, but I would think for a few days (maybe not the whole week). Simply try it and see! Or, maybe make it in “cupcake form” and they would last longer (?) I often prepare egg cupcakes and the family eats on them all week long. Try it and see! Have fun!

    2. Shanna says:

      or just 1/2 or 2/3 the recipe.

    3. meshell says:

      sounds delicious. how did reheating work out? i always make food for the week and egg dishes tend to get too runny for my taste. thx for sharing.

    4. Rule of thumb with anything with meat & dairy is 3 days 🙂 plus only reheat once

  13. This looks awesome! Will try it next Sunday on my refeed day 🙂

  14. Tropical Traditions doesn’t make grass fed beef. Looks like a botched plug.

    1. Yes, they do offer grass fed beef.

      1. Kaycee says:

        So, thanks to both Davids’ comment and to Sarah’s comment, that’s ”Grassfed traditions” (not tropical traditions, as in the original post above) Thanks for the recipe which I plan to make tomorrow.

        1. Anita says:

          It says on their website that Grass-Fed Traditions is a division of Tropical Traditions.

  15. This was fantastic! I made this for dinner last night and my 18 year old (who scoffs at anything healthy/paleo) gobbled this up and went back for seconds. Looked forward to warming up the leftovers for a quick breakfast this morning. I have made many of your recipes and have never been dissappointed. Thanks! 🙂

  16. Thanks for helping take the fear out of cooking Paleo. Can’t wait to try this recipe!

  17. Ashley says:

    I made this last night for dinner. What a success! It had so much flavor and changed my husband’s opinion on frittatas!!! 🙂 I am a huge fan and have made almost every recipe in your cookbook. I am anxiously awaiting another. Thanks so much!

  18. I made these last night! Took out half of the egg yolks & used red salsa. Super yummy!

  19. Beverley de Valmency says:

    I’ve cooked this about 4 times now – everyone keeps stealing it – it’s so yum!

  20. Tina says:

    How many servings is this?

  21. Alison says:

    Hi, this recipe looks amazing and I will definitely be making it. There is something that I will omit however, in all of the “proper food combining” charts that I’ve read it says to leave out starchy foods with protein. Has anyone else read this too? I love sweet potatoes but I am trying to get my digestive system back on track and don’t want to add 2 foods together that make digesting harder.

    1. Kaycee says:

      I plan to substitute grated rutabega and I think it will work, as it seems to work in other recipes where potatoes or sweet potatoes are used. Try it!

  22. Anna says:

    I made this last night so I’d have a hot breakfast for the next few mornings. I didn’t have enough salsa verde, so I substituted some jalapeno sauce – which, of course, made it spicier. Love, love, love this recipe. It’s super tasty with a nice kick.

  23. I just want you to know that this meal rocks! I love it, my man loves it, my kids love it. I used bison and instead of a jalapeno (I don’t like anything hot) I used mild canned green chilis which gave just a hint of sweetness and was great. This is now my “go-to” meal when I don’t know what to make.
    Thanks for such a rockin’ recipe!

  24. Susan N. says:

    I made your recipe last Sunday night. It is delicious. It is a nice way to take breakfast when you are on the go. I am new to eating the Paleo way so I have been trying new recipes and yours rocks! I babysit my 15 month old granddaughter and she wanted to try what I was eating. When I gave her a bite her she loved it and would say more, more. Your blog and recipes have shown me how easy it is to make fantastic meals. Thank you for that!

  25. Ryan King says:

    This was a great recipe! I love shredded sweet potatoes and eggs so I used 2 whole large sweet potatoes and added some spinach and then threw everything in a 13 x 9. Thanks for the idea!

  26. I would try butternut squash in place of sweet potato….less carbs? Sarah your thoughts?

  27. Marlene says:

    Just made it tonight, its AWESOME!! I only used 1 tsp chili powder & will have it for breakfast this week.. YUM served w/ sliced avacado!!

  28. Kelly says:

    This was fantastic! Thank you.

  29. Jill says:

    This was excellent! Thanks for the recipe 🙂

  30. Jessica S says:

    Have all the ingredients for this around the house. May be making this a “breakfast for dinner” night!

  31. Cassie says:

    Wow! This was amazing! I’m trying to figure out if paleo is something I can commit to. If I can eat food that tastes this good and be healthier, paleo is something I can do!

  32. Marni L says:

    Just made this and it was really yummy in spite of me not having all the ingredients, lol. Didn’t have any beef on hand (it’s why it was an egg night) nor enough salsa, yet still yummy! Next time will make it with all the ingredients, hehe.

  33. Kristin says:

    Thank you so much!! This was so tasty, everyone loved it! Not sure if my beef was overly fatty, but had quite a but of grease on top after baking. Not problem, blotted it all off before service, grease free, and SO DELISH!

    1. Sarah says:

      So glad you all enjoyed it!!

  34. Alexis says:

    This looks delicious — I am looking forward to making this myself. Do you think this will work well with egg-whites instead of whole eggs?

    1. Sarah says:

      I have never made it just with egg white. Why aren’t you eating the whole egg??

  35. We made this and LOVED it – link to my blog post about it:

  36. Cody says:

    I have a severe coconut allergy, but am trying to get started on the Paleo diet, and I was just wondering if I could substitute in Olive Oil and have the dish still taste the same.

    I’m rather a noob when it comes to cooking, so sorry if this question is kind of…not the brightest.


    1. Sarah says:

      No worries Cody! I would recommend using something like clarified butter of ghee. Olive oil does not hold up so well under high heat. You could also use palm oil or good ol’ lard!

  37. Matthew says:

    Just getting into Paleo and starting to run out of breakfast ideas – So sick of scrambled eggs & omelettes, and I love poached but they are such a hassle to get right – This looks great. One question about the coconut oil which might sound stupid, but… Does it taste really, well, coconutty?! I love coconut, but only with sweet stuff or Thai – Wouldn’t be something I’d want with something like the above recipe.

    1. Sarah says:

      Nope, you won’t even notice the coconut oil. : )

  38. Stephanie says:

    Just began my Paleo journey about 2 weeks ago. I’ve read your book, Sarah, and it helped so much! Made this recipe for dinner last night and I’m having the leftovers for breakfast! This was FANTASTIC! Thank you for posting it! I wish I had remembered to put in the jalepeno, it would have been even better with that little extra kick!

    1. Dana says:

      So glad you loved it! Keep on keepin’ on 🙂

  39. Lisa says:

    Wow, awesome dish! Husband went back for thirds, lol. Even more awesome, I googled “southwestern frittata” for a simple brunch this morning.; little did I know that I would spend the better part of my Sunday completely engrossed in learning about the benefits of the paleo diet!

    Thanks for a great recipe and “food for thought!”

    1. Sarah says:

      That’s great Lisa!! So glad you found my site and let me know if you have any questions about anything at all!

  40. Jennifer says:

    YUM!!! This was so yummy! I made in muffin pans cause I need to go meals for breakfast turned out AMAZINGLY! I forgot to oil one of cups and it stuck so I’ll make sure I coat them all next time. Still SO good! Thank you for the recipe!

  41. Vicki says:

    This was delicious! Thank you so much for making my Paleo life so much easier. I just started eating this way the past couple weeks on and off and consistently as of Monday. I look forward to trying more of your recipes.

  42. Kerri Kinzer says:

    Another great great recipe!! Love it! Thank you!!!

  43. Brooke says:

    This is crazy good! I just started Paleo this week and this was the first recipe I made. LOVED it! Delish!

  44. Jonesy says:

    Hi I’m new to this Paleo thing living in the UK.
    I made this frittata last night. Wow thanks for the recipe. I’m having some for breakfast and lunch today! May have out too may jalepenos in there though!

  45. Just made this and it is absolutely delicious! Thanks for this recipe! Your website seems filled with lots more goodies, so I will keep exploring! 🙂

  46. Lisa Lawrence says:

    Yummy recipe! Worked great for the beef/eggs we had on hand. I omitted the coconut oil and just cooked my onions & peppers in the ground beef drippings. I also added aboiut 1 cup of diced zucchini when adding the sweet potato. I’ve never used sweet potato like this and it was great! I also subed in red salsa for the verde. and then added some almond/coconut milk & coconut flour to my egg mixture to make it more fluffy. Turned out great! {wow. seems like I changed a lot. lol}

  47. Deb Koskovich says:

    This recipe is AMAZING — I used sausage and my husband and I deemed it a forever-keeper breakfast recipe!

  48. cut the recipe in half and we just had it for a late lunch … I got thumbs up all around!!

  49. Bianca says:

    This was really good! The meat by itself is excellent! I also made one without all the spice and the kids liked it. This was a hit at my house! I’m going to make the meat again today for lettuce wraps and tacos 🙂 I did add extra spices to the meat. I used Rancher Steak Rub from Wildtree. It is basically extra garlic, pepper, and sea salt.

  50. No jalapenos for me, but otherwise this is on my menu plan for the week!

  51. Bree says:

    I made this last night and ate it this morning for breakfast and it’s delicious! I love that the eggs aren’t runny or rubbery when reheated and the flavor in the meat is perfect. I will definitely be making this more often for an easy all week breakfast.

  52. I made this tonight and it was wonderful. My cynical family had 3 servings each!

  53. this looks delish, I wonder if parsnips will taste good here instead of sweet potato to make it 21 sugar detox friendly. We shall see I guess.

    1. Maybe carrots instead of parsnips??

  54. ani says:

    Can you put all this together and stick in fridge and then bake the next day? Does it freeze well?

    1. Yes, and yes!

  55. Just made this for the second time last night and it is SO good! Thanks for the tasty recipe 🙂

  56. Thank you so much for posting this recipe! I made it this week, and my husband and I both LOVED it. We got at least 3 good meals out of it, too. It’s so easy, and I love how it uses ingredients I almost always have on hand. Thank you!

    1. So glad you liked it!!!

  57. Kristy says:

    This was wonderful! So filling too, and great re-heated.

  58. This was good! I cut the amount of eggs in half and it was great. Needed a slight extra kick so I added some hot sauce when I ate it but I’m pretty sure I put hot sauce on everything. 🙂

    1. Oh Jenn, you are NOT alone – I also put hot sauce on everything too!! LOL! Fortunately my kids are ok with spicy food, although my 7 year old not as much as my 11 year old so I always have to season somewhere in the middle of their spice tolearance and then dump on the hot sauce. Glad you enjoyed the frittata! 🙂

  59. Rachel says:

    How many servings does this recipe make?

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